Vegetable cakes can be prepared with a variety of vegetables. This food is mostly served as an appetizer. Of course, it is also suitable for a light dinner.
- Zucchini: 6 pcs
- Chicken eggs: 3 pieces
- Flour: a tablespoon
- Fresh dill: as needed
- Cooked corn: 3 tbsp
- Mayonnaise: 100 g
- Low fat yogurt: 100 grams
- Garlic: 4 cloves
- Olive oil and lemon juice: To the extent necessary
- Salt and pepper: To the extent necessary
How to prepare:
Wash and grate the squash. Pour them into a strainer to remove excess water. Add the eggs and mix the ingredients together. Then add the chopped dill, cooked cornmeal and spices to the ingredients.
Pour some olive oil in the pan and put it on the heat to heat. Divide the ingredients into three parts. At each step, pour some ingredients into the pan and smooth the surface using the back of a spoon. After one side is fried, turn it over and fry the other side.
When a layer is fried, place it on a kitchen towel to remove excess oil. Do the same for the other two parts. Wait for the fried layers to cool slightly.
In a bowl of yogurt, mix mayonnaise and a small amount of lemon juice. Mash the garlic thoroughly, add to it and stir. Serve the fried layers in a serving dish. Apply the sauce mixture on it. Depending on your taste, you can put a layer of tomatoes and cucumber on it.
Repeat until all three layers are on top of each other and the material is between the layers. Finally, you can apply the yogurt and mayonnaise mixture on the vegetable cake. Garnish with a little walnuts, dill and tomato paste.
Now our food is ready to serve.